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Lamb or goat with grape leaves

A good recommendation for anyone who doesn't have the opportunity to grill on a spit.


  1. Dissolve the spice mixture in olive oil and spread the meat all over.

  2.  Between each portion of meat, a clove of garlic. Set aside.

  3. Preheat the oven at 180 ⁰C

  4.  In one hull, lay down 2 layers of Federation vine leaves.

  5. On top of the vine leaves, a layer of colorful peppers cut into strips.

  6. Crumble the feta evenly over the peppers.

  7. Then add the seasoned lamb/goat.

  8. On top of the meat,  pour the yogurt spoon by spoon in places.

  9. Pour a pinch of lamb-goat-sheep mixture on top of the yogurt.

  10. Cover with 2 layers of vine leaves.

  11. Pour the lemon over the top vine leaves and then the olive oil so they don't burn.

  12. Cover the casserole and bake in a preheated oven at 180 ⁰C for one hour and then at 160 ⁰C for about another 1.5 hours.


½ milk goat 2,800 g cut into portions (broken bone) without separating the meat portions.

90 g Grill Philosophy seasoning mix for lamb-goat-sheep (30 g for each kg of meat)

175 ml olive oil (60 ml for each kg of meat)

From 1 clove of garlic between portions of meat

1 kilo of colorful peppers in strips

300 g grated feta cheese

300 g whole sheep yogurt

Juice of one to two lemons 40-70 ml

Olive oil for the vine leaves

For the potatoes

For each potato

1 tbsp olive oil

1 sprig of rosemary

1 piece of lemon peel

Salt and pepper

For the yogurt dip:

200 g sheep yogurt

A little chopped parsley

The green part of a fresh, finely chopped onion

A clove of garlic on the grater

Zest of 1 lemon

Lemon juice to taste

A little olive oil

Salt and pepper

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